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Nabe Yaki Udon Soup Recipe

Nabe Yaki Udon Soup

Recipe courtesy Michael Weeks, Dragonfish Asian Cafe, Seattle, Washington

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (2)

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Average Rating:

Total Reviews: 2

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  • on June 09, 2010

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    Great recipe. I love your Udon - white thick and tastful Udon.
    In Vietnam, we have ours, too. It?s Pho. Now we have the world?s first and only Vietnamese pho noodle soups made from 100% brown rice with a touch of organic green tea, HAPPY PHO. Check out healthy Pho Noodle here http://staranisefoods.com/our-products.aspx. But you can also get them from Amazon.com I think. I?ve also joined their facebook page http://www.facebook.com/#!/pages/Star-Anise-Foods/111447418877428

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  • on August 09, 2009

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    The recipe calls the fish flakes "dashi". This is very wrong. The correct name for the bonito flakes is katsuobushi. Dashi is the soup stock made from Katsuobushi and Kombu. There are several different grades of Dashi Ichiban,or fisrt stock made without pressing on the katsuobushi and niban, or second dashi made from the leftovers from making ichiban dashi... the katsuobushi are pressed to extract all flavour, making the taste of the stock stronger.

    Ichiban Dashi is delicate and used for clear soup preparations. Niban dashi is more commonly used for miso soup and nabemono (simmered things

    Ed Sienkiewicz
    San Francisco

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